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Mini Strawberry Cheesecakes

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Mini Strawberry Cheesecakes are creamy, rich cheesecakes topped with fresh, sweet strawberries, making them the perfect bite-sized dessert for any occasion.

Ingredients

  1. 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 1/2 cups fresh strawberries, chopped
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon juice

Instructions

Prepare the crust: Preheat your oven to 325°F (163°C). In a small bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until combined. Spoon about 1 tablespoon of the mixture into the bottom of each muffin tin cup (lined with paper liners). Press down gently to form a firm crust. Bake for 5 minutes, then remove from the oven and set aside to cool.

  1. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix until combined. Add the eggs, one at a time, beating well after each addition. Finally, fold in the sour cream and mix until the filling is smooth and well combined.
  2. Assemble the cheesecakes: Spoon the cheesecake filling over the pre-baked crusts, filling each muffin cup about 3/4 of the way full. Bake the mini cheesecakes for 18-20 minutes, or until the centers are set and a toothpick inserted into the center comes out clean. Allow the cheesecakes to cool completely in the tin, then refrigerate for at least 2 hours, or until chilled.
  3. Make the strawberry topping: While the cheesecakes are chilling, prepare the strawberry topping. In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries are soft and the mixture has thickened slightly. Remove from heat and let it cool completely.
  4. Top the cheesecakes: Once the cheesecakes are fully chilled, spoon the cooled strawberry topping over the center of each cheesecake. Serve and enjoy!

Notes

  • Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
  • Freezing: These cheesecakes freeze well. To freeze, place them in a single layer on a baking sheet and freeze until firm. Then, transfer them to an airtight container or freezer bag. Thaw in the refrigerator before serving.
  • For a different crust, try crushed Oreos, nuts, or even a shortbread cookie crust.
  • If you don’t have muffin tins, you can use a mini cheesecake pan or cupcake liners set in a baking dish.

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